Whole Wheat Pancakes with Strawberry Sauce

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

Pancakes are a treat in our house, but when I make them, I make a bunch! We don’t mind reheating the leftovers, and they freeze well also. When I made these last time, I wanted to use my fresh strawberries to make a topping. (Frozen strawberries also work just fine.) The combination was so sweet and delicious!

(adapted from Betty Crocker)

Whole Wheat Pancakes with Strawberry Sauce

Author: Aliesha @ Feathers in Our Nest

Recipe type: Breakfast

Ingredients

2 eggs
2 cups whole wheat flour, freshly ground
2½ cups milk
2 Tbsp. sucanat (or sugar)
¼ cup olive oil
2 Tbsp. baking powder
½ tsp. Real Salt
2 cups fresh (hulled and washed) or frozen strawberries, chopped
1 tsp. almond extract
⅓ cup evaporated cane juice (or sugar)

Instructions

Grind wheat in the WonderMill.
In a mixing bowl, beat eggs with a whisk. Add in remaining ingredients, mixing well until smooth.
Heat griddle to 375 degrees or a skillet to medium heat. When hot, pour pancake batter onto griddle (about ¼ cup for each pancake). Flip when first side is done.
Remove from skillet and serve with butter and strawberry sauce (see below).
For strawberry sauce: In a saucepan, combine ingredients over medium heat. Simmer for 5 minutes, stirring as needed to keep from scorching. If desired, you can blend the mixture in a blender until smooth, or you can leave it in its "chunky" state as I did.
Drizzle strawberry sauce over warm pancakes, adding butter if desired (highly recommended!).